![]() ![]() And, of course, a little bacon drippins never hurts. Instead of covering up the taste of the fresh shrimp with too many fussy ingredients, this version uses the onion and garlic to enhance the taste of the shrimp, with the fresh tomatoes brightening up the whole dish. My Lowcountry-raised friend Krysten, who now lives in California, has her parents send her fresh Shem Creek shrimp via overnight delivery. When that’s part of your childhood, it’s hard to ever buy anything other than fresh shrimp right off the docks. I would ride my bike along the oak-shaded streets and out to the water’s edge to watch the pelicans, sea gulls, and dolphins dive behind the incoming shrimp boats as the shrimpers swept out the bycatch. In fact, Magwood’s, the only place I go for fresh local shrimp, is located on Shem Creek within walking distance of my father’s house, where I grew up. I put this recipe together one Father’s Day for my dad, a Lowcountry boy who loves his shrimp. Shrimp and grits has become synonymous with Lowcountry cuisine, and when I meet people from elsewhere, they always want to know my take on it. 3 green onions, thinly sliced (white and green parts). ![]()
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